Before you reach for that store-bought marinara sauce though—before you open that can (jar?) of worms—I have an idea! One of my all-time favorite recipes is this No-Cook Tomato Sauce and there's no better time to make it than right now.
I await tomato season just so I can make this easy 5-ingredient dinner. All you need: Tomatoes, garlic, basil, olive oil and a food processor. Whiz up the sauce in minutes, then store it in the fridge for a week or two. I love serving it over pasta (because it's fast and mindless) but this sauce is also amazing spooned on grilled steak, chicken and/or fish.
You may have seen that I shared this recipe over on Freutcake last week but I wanted to post it here, too, in case you missed it. It's that good! A bunch of Freutcake readers have already reached out to say it's their new go-to easy dinner, so I hope you give it a try. If you do, oblet me know what you think! Happy eating xo
NO-COOK TOMATO SAUCE PASTASERVES: 4 to 6 1 pound spaghetti4 large ripe tomatoes1 large handful fresh basil leaves, finely chopped3 to 4 cloves garlic, pressedGood-quality parmesan cheese, for gratingPANTRY STAPLES: Extra-virgin olive oil, salt and freshly ground pepper.
1. Bring a large pot of salted water to a boil. Add the spaghetti and cook at the label directs. 2. Trim any gnarly bits off your tomatoes, then cut into quarters and add three to a food processor fitted with the blade attachment. Pulse 15 to 20 times until finely chopped. Add the remaining tomato and pulse about 5 times or until coarsely chopped; transfer tomato mixture to large bowl. Stir in basil, garlic, about 1/4 cup olive oil, two big pinches salt, and pepper to taste. 3. Drain the pasta. Toss with the prepared sauce. Divide among plates and top with lots of finely grated parmesan cheese.
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